Xiangxi kimchi is famous all over the world. It has sour, sweet, spicy, fresh, fragrant, hemp and other flavors, especially crisp. You can hear the crunchy sound of a bite, which is very refreshing. When eating Xiangxi pickles, the more you eat, the more you can't stop. Its aftertaste is endless, but it is difficult to tell its taste. This is the secret of "Xiangxi Pickle".

The culture of pickle fermentation bacteria is as follows:

(1) First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 10%-20% of the tank capacity, not too much. Put a little more salt than usual when cooking, and it feels salty. Put about 20 to 30 pieces of pepper, as much as possible, so that you can make a delicious dish.

(2) After the water is completely cooled, pour it into the vat, and then add one or two kaoliang spirits (more can be added in the vat). Other wines can't. Kimchi bacteria actually come from sorghum wine, and wine is often added.

(3) Put more green peppers (that is, the long and strong D dark green peppers, which are very spicy and used for seasoning) and ginger to increase the taste of the dishes. And these two dishes should always be kept in the jar. They have the function of improving the taste. After 2-3 days, you can carefully observe whether there are bubbles around the green pepper. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!

(4) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured). Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth.